Beandip's profile page
Recipes
baked teriyaki turkey meatballs
By beandip
Preheat oven to 350 F. Line a rimmed baking sheet with aluminum foil (for easy clean-up) and spray with cooking sp...
- Meatballs
- 1 1/4 lb. ground turkey
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 1/4 cup chopped Italian parsley
- 1/2 teaspoon ground allspice
- 1 egg, lightly beaten
- 1/4 cup plus 2 tablespoons panko breadcrumbs
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Sauce
- 1/3 cup rice vinegar
- 1/4 cup brown sugar
- 1/3 cup water
- 1/4 cup soy sauce
- 1/4 cup canola oil
- 1 tablespoon all-purpose flour
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
cream cheese banana bread
By beandip
Beat butter and cream cheese at medium speed with an electric mixer until creamy
- 3/4 c. butter, softened
- 1 (8 oz.) pkg. cream cheese, softened
- 2 c. sugar
- 2 large eggs
- 3 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups mashed bananas (about 4 medium bananas)
- 1 cup roughly chopped pecans, toasted
- 1/2 tsp. vanilla extract
spinach artichoke stuffed shells
By beandip
Place a large pot of water over high heat to boil the pasta
- Salt
- 20 large pasta shells
- 1 28-ounce can whole plum tomatoes, preferably San Marzano
- 3 tablespoons butter, melted
- 7 to 8 leaves basil, torn
- Ground black pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 3 cloves garlic, finely chopped or grated
- 1 10-ounce box chopped frozen spinach, defrosted or 3/4 pound fresh baby spinach, chopped
- A few grates fresh nutmeg
- 1 10-ounce box frozen baby or regular artichoke hearts, defrosted and chopped
- 2 cups ricotta cheese
- 1/2 cup grated Parmigiano Reggiano cheese
- 1 teaspoon lemon zest
- 1 tablespoon thyme leaves, chopped
- 1 egg yolk, lightly beaten
- 1/4 cup chopped flat-leaf parsley
chicken parm meatballs and spaghetti
By beandip
Heat oven to 400ºF. Place a piece of parchment paper over baking sheet
- 1 pound ground chicken
- 1 box chopped frozen spinach, defrosted, wrung dry in towel and separated
- 3 cloves garlic, peeled
- 1 medium onion, peeled
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 1/2 cup breadcrumbs
- Freshly grated nutmeg, about 1/8 teaspoon
- 1/4 About 1/4 cup milk
- 1 large egg
- 1/4 cup flat leaf parsley, finely chopped
- Salt and pepper
- 3 tablespoons tomato paste
- 3 tablespoons EVOO - Extra Virgin Olive Oil
- 1 28-ounce can crushed San Marzano tomatoes
- 1/2 cup chicken stock or dry white wine
- 2 tablespoons butter
- 1/2 cup basil leaves, torn or shredded
- 1 pound spaghetti
hungarian chicken (paprika)
By beandip
Roast peppers under broiler with oven door slightly ajar to allow steam to escape
- 2 red bell peppers
- 1 hot cherry or Fresno chili peppers
- 1 small onion, peeled and coarsely chopped
- 1/4 cup flat-leaf parsley, a small handful
- 2 cloves garlic, peeled
- 2 tablespoons fresh thyme leaves
- 1 cup chicken stock
- 6 tablespoons butter, divided
- 3 tablespoons flour
- 1 cup milk
- Salt and pepper
- 1/2 cup sour cream or heavy cream
- 3 tablespoons sweet paprika
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 6 pieces boneless skinless chicken breast or 12 pieces boneless, skinless chicken thighs
- 1/2 pound Gouda, shredded
- 1 pound extra-wide egg noodles
- 1 round tablespoon poppy seeds
- 1/4 cup chives, finely chopped
easy parmesan baked tilapia
By beandip
Preheat oven to 400 degrees
- 4 tilapia filets (I used fresh, but I think frozen should work too)
- 3 tablespoons butter, at room temperature
- 1/4 cup grated/shredded parmesan cheese
- 1 garlic clove, minced
- 1/4 teaspoon thyme
- salt and pepper to taste
- lemon slices for serving
creamy chicken pockets
By beandip
Preheat oven to 375˚F. Heat the olive oil in a large skillet over medium heat
- 2 tbsp olive oil
- 2-3 small chicken breasts, diced
- 1/2 cup minced onion
- 2 cloves garlic, minced
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon butter, softened
- 3 ounces cream cheese, softened
- 1/4 teaspoon seasoned salt
- 2 tablespoons milk
- 1 (8 ounce) package refrigerated crescent rolls
- 1 tablespoon butter, melted
- 1/4 cup Italian seasoned bread crumbs, optional
knock you naked brownies
By beandip
Preheat the oven to 350 degrees F
- 1 stick butter, melted, plus more for greasing
- All-purpose flour, for dusting
- 1/3 plus 1/2 cup evaporated milk
- One 18.5-ounce box German chocolate cake mix (I use Duncan Hines)
- 1 cup finely chopped pecans
- 60 caramels, unwrapped
- 1/3 cup semisweet chocolate chips
- 1/4 cup powdered sugar, sifted
cheesy broccoli gratin
By beandip
Preheat oven to 400°F. 2
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/8 teaspoon ground nutmeg
- 1/4 teaspoon thyme
- 8 oz cheddar cheese
- 24 oz frozen broccoli florets, thawed
- 1/3 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
oven baked teriyaki chicken wings
By beandip
1. Cut up chicken wings. 2
- 1 . Cut up chicken wings.
- 2 . Marinate overnight in teriyaki sauce, turning wings at least once.
- 3 . Place wings on baking sheet covered with foil.
- 4 . Sprinkle with Lawry Seasoning and Old Hickory Smoked Salt.
- 5 . Place in oven (350 degrees) for 20 minutes.
- 6 . Turn wings, sprinkle with seasonings and bake for an additional 20 minutes.
- 7 . Serve hot. Tastes great cold too!